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Monday, October 31, 2011

Hey all! I'm back on track. I had a little chat with my therapist and she gave me some nifty tricks for my anxiety and a lovely CD with her voice telling me to calm the heck down- all right it's not that blunt, but it should be! I can get soooooo worked up! But I'm trying to get it together.

It's a new week and my meal ideas are coming your way! Today I'm feeling a little cheap, so I'm going to share six meals that cost less than two dollars per serving. I think it's a good idea to have a few inexpensive meals in the planner for weeks when you need to trim from the food budget. So here they are:

Preparation Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes. Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.

Meal 3

Ingredients

1
pound fresh or frozen cheese tortellini

1
cup frozen peas

3
tablespoons unsalted butter, cut into pieces

1/2
cup heavy cream

Salt
and pepper

1/2
cup grated Parmesan

1/4
pound ham, chopped

Preparation

Bring
a large pot of salted water to boil. Cook tortellini until just al dente (do
not overcook), as package label directs. Add peas to pot for last 30 seconds of
cooking time.

In a blender or food processor, puree chipotle chiles with adobo sauce until
smooth. Spoon 2 1/2 Tbsp. into slow cooker; reserve remainder for other uses.
Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with
salt and pepper and add to slow cooker.

Cover and cook on high until beef is tender enough to shred easily with a fork,
about 6 hours. Using two forks, shred meat; spoon into a serving bowl with
sauce. Serve beef with warmed corn tortillas, shredded lettuce and cheese,
sliced avocado and sour cream, if desired.

Heat the oil in a soup pot over
medium-low heat. Add the onion, carrots, and leek and cook until softened but
not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and
their juices, and tomato paste.

In a bowl, mash half the beans with
a fork and stir into the pot. Bring to a boil over high heat. Return the heat
to medium-low and simmer for 30 minutes.

Add the remaining beans and spinach
and simmer for 30 minutes more.

Place a slice of bread in each soup
bowl. Ladle in the soup, and, if you like, top with a sprinkling of Parmesan.

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